Place the chocolate chips in a heatproof bowl over a saucepan half-filled with simmering water.
Cook until nearly boiling.
Stir with a wire whisk until chocolate melts and the mixture is smooth.
Stir in the Baileys,heavy cream and vanilla.
Place in the fridge for 1 hours to chill.
Line a tray with non-stick baking paper.
Use a spoon to scoop out the chocolate baileys mixture, and roll into truffles of your desired size.
Place on baking paper. Loosely cover and refrigerate for 15-20 minutes or until firm again.
In a bowl melt dark chocolate candy coating.
Dip the truffles into the chocolate, shake off extra and place on parchment paper.
Let the truffles sit until hard, about 15 minutes.
Once set, in a small bowl melt white chocolate candy coating.
Place in a small baggie and cut a small hole in one corner.
Carefully drizzle chocolate over truffles.
Store in the refrigerator and serve cold. These can also be frozen for longer storage.